Description
Camarones Culichi brings Sinaloa’s coastal magic straight to your dinner table with a rich, tangy shrimp dish that dances with creamy poblano pepper sauce. Tender prawns swimming in a velvety blend will transport your taste buds to Northwestern Mexico’s most delicious culinary tradition.
Ingredients
Scale
Protein:
- 1 lb large shrimp
Dairy and Cream:
- 1 cup heavy cream
Seasonings and Sauces:
- 1 cup tomato sauce
- 1 medium onion
- 4 cloves garlic
- ½ cup fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt
- Pepper
- 2 tablespoons olive oil
Instructions
- Warm 2 tablespoons olive oil in a large skillet at medium heat (350°F). Sauté the entire finely chopped onion until it becomes translucent and softens.
- Incorporate the 4 minced garlic cloves, 1 teaspoon cumin, and 1 teaspoon smoked paprika into the skillet. Toast the spices until their aroma fills your kitchen.
- Carefully add the 1 pound peeled and deveined shrimp to the skillet. Cook the shrimp for exactly 3-4 minutes, turning them once, until they transform to a bright pink color.
- Pour in 1 cup heavy cream and 1 cup tomato sauce. Reduce heat to low and allow the mixture to gently simmer, stirring occasionally to prevent scorching.
- Drizzle 2 tablespoons fresh lime juice into the sauce. Season with salt and pepper to your taste preference. Let the sauce reduce and thicken for approximately 2-3 minutes.
- Remove the skillet from heat. Sprinkle the entire ½ cup chopped fresh cilantro over the dish, gently folding it into the creamy sauce to distribute evenly.
Notes
- Choose fresh, high-quality shrimp for the best flavor and texture in this creamy dish.
- Avoid overcooking the shrimp, as they can quickly become tough and rubbery if left in the pan too long.
- For a lighter version, substitute half-and-half or whole milk for heavy cream, which will reduce the calorie content.
- To make this recipe gluten-free, ensure all your spices and ingredients are certified gluten-free before preparing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 23 g
- Cholesterol: 195 mg